Super Soft Croissants

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 1/4 teaspoons salt
• 1 cup warm milk
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1 cup unsalted butter, chilled and cut into small pieces

Instructions:

1. Combine Dry Ingredients: In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. Mix Wet Ingredients: In a separate bowl, whisk together the warm milk, melted butter, and eggs.
3. Form Dough: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Knead Dough: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
6. Prepare for Butter Layering: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll out the dough into a large rectangle, about 1/4 inch thick.
7. Add Butter: Spread the chilled butter pieces evenly over two-thirds of the dough.
8. Fold Dough: Fold the unbuttered third of the dough over the buttered portion, then fold the remaining third over the top.
9. Roll and Fold Again: Roll out the folded dough into another large rectangle, about 1/4 inch thick. Fold the dough in thirds again, as before.
10. Repeat Folding: Repeat the rolling and folding process two more times, for a total of three sets of folds.
11. Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight if desired.
12. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
13. Shape Croissants: Roll out the chilled dough into a large rectangle, about 1/4 inch thick. Cut the dough into triangles, then gently roll each triangle tightly from the wider end to the tip, forming croissant shapes.
14. Second Rise: Place the shaped croissants onto the prepared baking sheet, leaving space between them. Cover the croissants with a kitchen towel and let them rise in a warm place for about 30 minutes, until puffy.
15. Egg Wash: Brush the croissants with an egg wash (whisk together 1 egg with 1 tablespoon of water).
16. Bake: Bake the croissants in the preheated oven for 15-20 minutes, or until golden brown.
17. Cool and Serve: Remove the croissants from the oven and let them cool on a wire rack. Serve warm or at room temperature.

Enjoy the flaky and buttery goodness of these homemade croissants for breakfast or as a delightful snack!